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A tea sandwich, also known as a finger or ribbon sandwich, is a key component of any afternoon tea.
Traditionally, the bread in a tea sandwich is thinly sliced and has the crust cut off. Removing the crust serves two purposes: one is that the crust is an unnecessary filling, and who wants to fill up on crust when there are scones and cakes to follow! The other is that removing the crust creates a more delicate sandwich, capable of being eaten in only two or three bites and so that it can be picked up in one hand.
Traditional meat fillings include roast beef with horseradish, ham and English mustard, smoked salmon and cream cheese, and chicken and mayonnaise. Vegetarian options include the quintessential cucumber sandwich, cheese and pickle, and the classic egg salad sandwich.
A modern take on the tea sandwich, yet one which is still perfectly acceptable, is the open sandwich. Rather than the filling being ‘sandwiched’ between two slices of bread, it is placed on just one. This allows the toppings really to be on show and, when carefully arranged, these can be quite a beautiful addition to the table-scape.
When planning which sandwiches to serve at your afternoon tea, consider offering a variety of fillings to appeal to your guests’ tastebuds and keep your menu interesting. Variety, however, does not only apply to the fillings — while white bread has traditionally been used, rye, brown and multi-grain bread will add both taste and colour to the plate. The shape of your tea sandwich can also take a number of different forms, such as long narrow fingers, triangles or squares to add interest.
Regardless of the bread, filling or shapes you decide on, timing and preparation are essential in serving the best tea sandwiches. You don’t want your bread to become too soggy (as can happen if they are made too far in advance), or to be served too dry (which can occur if they are left uncovered for too long). Assemble your sandwiches and keep them covered and refrigerated until the very last moment. And of course, be sure to serve on your very best china.
